1. Fry Nangpayabaan® egg tofu until each side turns gold and crispy. Lift fried egg tofu out of oil and set aside to drain oil.
2. Heat the oil. Add rough-grinded garlic, sliced Shitake
mushroom, carrot, baby corn and minced pork. Stir fry
to well done.
4. Mix corn flour with 3 teaspoons water.
5. Add mixed corn flour and stir for a few minutes.
6. Add sliced spring onion.
7. Cook until done then pour on fried Nangpayabaan® egg tofu and top with sliced parsley.